MAX
FINGER
WIDTH
12
3
4°C
FILL
MAX
12
14. Prep milk jug 15. Before milk texturing
16. Position steam wand
17. Start milk texturing
18. Milk texturing
Texturing makes
a smooth hissing
noise.
Check milk is
moving in a
whirlpool action.
Insert steam wand arm at 12 o'clock,
tip at 3 o'clock, finger width from edge
and just below the surface of the milk.
Some water may come out of
the steam wand. Let this run
for a few seconds till steam
pressure is high.
Return steam lever
to OFF position.
Fill jug with cold milk
just below the bottom
of the spout.
Rotate steam lever to
ON position.
Barista Tip:
For best
milk texturing
results, ensure
steam pressure
is high before
starting milk
texturing.
Rotate steam lever
to ON position.
Milk ready when milk
gauge needle reaches
OPTIMUM zone.
Return steam lever
to OFF position.
As milk level rises,
lower jug to keep tip
just below surface.
When desired microfoam
achieved, immerse steam
wand half way.
Remove steam
wand from jug.
Your guide to café quality coffee
